Tuesday, June 24, 2014

Double Banana Pound Cake

Double Banana Pound Cake
Pound cake happens to be my husband’s favorite dessert. Not too sweet! With just a little powdered sugar sprinkled on top! That's the way he likes his cake! And one of his favorite pound cakes is my very delicious rendition of Double-Banana Pound cake from Cooking Light magazine. This Banana poundcake is moist and luscious; you won't be missing the frosting!  I made this one for company a few weeks ago, and had to work quickly to get photos before it was gone! Oh the life of a food blogger!

A lovely tea cake…or anytime cake
I love this cake….it’s quite versatile!  Pound cakes usually are.  Serve it with whipped cream and berries…or just with a sprinkling of powdered sugar.  Perfect with my afternoon tea or for a simple dessert!   Because of the mashed bananas and liqueur you get a double dose of that wonderful banana flavor!
I always have a supply of bananas in my freezer, so when the mood strikes me, I can make banana bread or this delectable Double Banana Pound cake! If you’re looking for a wonderfully moist, flavorful cake, that’s quick and easy to put together, this one is for you! Best thing about cakes from Cooking Light is they’re low in fat, but still maintain a lovely texture.  Maybe even a little guilt free...maybe!!

Moist and low fat

Double-Banana Pound Cake

For banana lovers: This  cake packs a double punch of banana with the fruit and liqueur. The banana liqueur is a must; it gives the cake a sweet, rich banana flavor.

Cooking Light APRIL 2000
Yield: 18 servings (serving size: 1 slice)

Cooking spray
3 tablespoons dry breadcrumbs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground mace
1 cup mashed ripe banana
1/2 cup fat-free milk
1/2 cup banana liqueur
3/4 cup butter or stick margarine, softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
1 tablespoon powdered sugar


Preheat oven to 350°.

Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk. Combine the mashed banana, milk, and banana liqueur in a bowl. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.

Spoon the batter into prepared pan. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake.

Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature. Drizzle glaze per recipe's directions.

Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.


  1. I love pound cakes and this look georgeous Kathy! I love too your plates beautiful!!!

  2. It does look really moist and delicious. It seems like there's always a surplus of leftover bananas and I love finding great ways to use them up.

  3. Hi Kathy!!!

    Oh I adore Pound Cake. It's just do deliciously versatile! Yours looks yummy. I've also gotteninto the habit of freezing bananas. Oh why, oh why did it take me so long???

    Tea and Double Banana Pound Cake is sounding mighty good about now. I would ask for you to save a piece but...lol...

    Thank you so much for sharing, Kathy...I just sent you Picnic Game letters. It looks like you started to put your post up but it isnt show completely...

  4. My grandmother used to make pound cake, so delicately adding the ingredients one at a time; it was a plain one though and I love your idea of mixing banana flavor in. It looks so elegant and must taste just delicious.
    Would love to hear more about your foraging outings in your area, sounds exciting!

  5. A boozy banana cake...I would love a large slice for my afternoon tea, Kathy. The texture is perfect!

  6. Wow, Kathy...I would prefer a banana pound cake, especially the light version of it, better than the usual banana bread, which Lora and I often make.
    Thanks for sharing the 'recipe source' which I'm so adamant about bloggers sharing it. I think its either an oversight, or simply negligent for most people not mentioning the source of their recipes. I hope I have not offended anyone in my latest post...re: of this issue of mine.

    You, are always so generous sharing each and every recipe source...including a handful of others! BTW, love, love the light and fabulous Banana Pound Cake!

  7. I've not made a pound cake in years, and this one has me yearning to make one over the long weekend. The styling is perfect too -